There’s almost nothing better than a sweet, delicious dessert during summer, and this vanilla slice with passionfruit icing is the ultimate summer staple.
Here’s how to make it!
Preheat oven to 180°C/160°C fan-forced. Place 2 sheets frozen butter puff pastry sheets (thawed) on a large oven tray lined with baking paper. Cover with baking paper and weigh down with another tray. Bake 20 mins or until crisp and golden.
Cool on a rack. Place 1½ cups milk, 1½ pure cream, 60g chopped unsalted butter, 2 tsp vanilla bean paste, and ²/³ cup caster sugar in a medium saucepan. Stir over medium heat to until sugar dissolves, then bring to just below boiling point.
Remove from heat. Whisk ¹/³ cup cornflour and 6 egg yolks together in a large bowl. Gradually whisk in hot milk mixture to combine. Return to saucepan. Cook on medium-high heat, stirring constantly, until mixture boils and thickens. Boil 2 mins, stirring.
Line a 22cm square cake pan with 2 strips of baking paper, allowing 2cm overhang on all sides. Trim pastry sheets to fit snugly in pan. Place 1 sheet in the base. Pour in warm custard mixture. Top with pastry sheet and press down gently. Chill 4 hours or until set firm.
To make passionfruit icing, place 1½ cups icing sugar and 20g melted butter in a bowl. Stir in 2½ tbsp passionfruit pulp until smooth. Spread icing over slice. Chill 30 mins or until set. Lift slice from pan. Cut into squares or rectangles.
For more delicious recipes head to australianeggs.org.au
